Learn how to make the BEST and most crispy low carb pizza crust made with fathead dough. This low carb alternative to pizza is great if you are on the keto diet or simply want to cut carbs and is a carb lover’s dream with just 3 net carbs per slice!
Growing up in NYC, we had pizza every week so surely pizza was one of the foods I missed most while doing the keto diet. Pizza is basically carb heaven and one of my biggest weaknesses. Who can resist a crispy pie loaded with cheese? Now, you can have your slice and enjoy it too with this super easy and delicious keto pizza recipe.
The pizza comes together in under 20 minutes with no time needed for rising. It can be frozen before or after baking making it great for times when you want to order pizza. The dough is made with my version of “Fathead” dough that has been testing with different ratios and herbs in order to replicate my favorite NY style pizza.
Keto Fathead pizza dough ingredients
Keto Fathead pizza dough ingredients- mozzarella cheese
- cream cheese
- almond flour
- egg
- baking powder
- herbs
How to make keto fathead pizza
To begin you will need shredded mozzarella cheese, 1 oz (or 2 tablespoons) cream cheese. Microwave the mozzarella and cream cheese for 45 seconds or until slightly melted. Now stir until the cream cheese is fully incorporated. It may seem a little hard at first but will soon come together.
The next step is to simply add in the egg, almond flour, baking powder, and herbs. Mix until completely incorporated. The dough will seem sticky but that is fine.
To roll out the dough you have to options: because the dough is going to be soft and sticky, you can either roll it between two sheets of parchment paper or wet or grease your hands and pat it down flat with your hands.
The dough will need to be baked twice, once for the crust to bake and the next for the cheese and toppings. The first time it is baked for 10 minutes. While it’s baking the first time, this would be a good time to prepare the toppings!
This is my favorite part and where you can get really creative and make the pizza your own. Add your favorite sauces and toppings to the pizza crust and return to the oven to bake for another 5-8 minutes or until the crust is done to your desired doneness and the cheese is gooey and melted! 
Keto pizza topping combos
Margarita: You can’t go wrong with a simple margarita pizza. Top your crust with low carb (sugar-free) pizza sauce (aka marinara/spaghetti sauce) and shredded mozzarella cheese. Add fresh basil or spinach if you’d like to go the extra step.
Cheeseburger: Tomato sauce, sharp cheddar cheese, cooked ground beef (like taco filling), Red onion rings or caramelized onion, finished with fresh shredded iceberg lettuce and tomato and pickles.
BBQ Chicken: While garlic sauce & bbq sauce, shredded rotisserie chicken, red onion or caramelized onion, mozzarella, and provolone cheeses.
Buffalo chicken: Ranch or blue cheese dressing, buffalo sauce, grilled or shredded rotisserie chicken, caramelized onion, mozzarella cheese.
Pesto Chicken: house-made pesto sauce, grilled or shredded rotisserie chicken and mozzarella.
Meat lovers: tomato sauce, mozzarella, pepperoni, sausage, salami.
Southwestern style: Enchilada sauce, shredded chicken cheddar and pepper jack cheese, black bean, corn, onion, and cilantro. Top with a creamy chipotle or cilantro sauce.
The Best Keto Pizza Crust
Ingredients
- 2 cups Shredded Mozzarella Cheese
- 1 oz cream cheese, (or 2 tablespoons)
- 1 cup Almond Flour
- 1 egg
- 1 teaspoon baking powder
- 1 teaspoon Italian seasoning, optional
- 1 teaspoon garlic powder, optional
Toppings
- Cheese, shredded mozzarella, fresh mozzarella, parmesan, feta etc
- Your favorite meats, chicken, beef, pepperoni, turkey, etc
- Your favorite veggies, Onion, Pepper, Jalapeno, olives, spinach, etc
- Your favorite sauce, sugar-free tomato sauce, olive oil, ranch, blue cheese, buffalo, etc
- Herbs, Parmesan, Crushed Red Peppers
- Directions
Instructions
- Pre-heat oven to 450F.
- Add mozzarella and cream cheese to a large microwave-safe bowl and microwave for 45 seconds.
- Remove from microwave and add in egg, almond flour, baking powder, Italian seasoning, and garlic. Mix with a spoon until well incorporated.
- Transfer dough onto a large piece of parchment paper and cover with another piece of parchment paper. Flatten out dough using a rolling pin to about ¼’’ thick. Remove parchment paper and shape with hands if desired.
- Transfer pizza on the parchment paper onto a baking sheet or pizza stone and bake for 10 minutes.
- Remove from oven (keep the oven on) and load your pizza however you like with all of your favorite sauces, cheese, and toppings.
- Bake pizza for another 5-8 minutes or until the cheese is bubbly.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Finally a keto pizza crust that is delicious. The next day I warmed it up in a frying pan, it really crisps up nicely. II would say this is as good as any gluten crust. Thank you thank I was starting to think people on keto lost their sense of taste lol
This was so quick and easy! Fantastic recipe! My husband was amazed at the taste. We topped ours with marinara, fresh mozzarella, pepperoni, yellow and orange bell peppers, Mushrooms, and a little bit of goat cheese and a little Parmesan. Great recipe!
Wow – I can’t believe how great these came out. I should have cooked less during the initial cooking phase, but still really delicious. My husband makes amazing homemade pizza, but haven’t been able to have any since I’ve been keto. My husband tried a slice and loved and he is typcally a total snub about all my gluten-free dishes. Thank you!
Can i make the though in advance and leave it inthe fridge and bake it the next morning ?
Dough*
I’m not sure if that would work since the cheese would change in consistency.
The best keto pizza I’ve ever had. It is very easy to make and incredibly delicious! Made mine with pesto, garlic, salami, pepperoni, bell peppers, feta cheese and fresh tomatoes. My husband had a Hawaiian pizza instead. Both were amazing! Thank you for sharing this incredible recipe.
Loved loved loved it!!!! Thank you!! I followed the directions to a tee. I will say my crust was a little fluffy but I had to use my toaster oven. My oven went out. But we loved it!! Thank you so much! I will def make again.
I’m thinking of making this ahead of time for lunch tomorrow. How does it work as leftovers?
I Made this pizza for the first time tonight and WOW!!! It was delicious taste better then delivery pizza !!!and its keto!!! Thanks for this recipe me and family enjoyed it!!!
Absolutely DELICIOUS! Came out perfectly and is definitely a keto treat! I have had so many keto-friendly breads that have come out tasting so bad, this one was such a pleasant surprise. I will never need regular pizza again! Can’t wait to make a bigger one and present to my family. They’ll never know it’s low-carb!
THANK YOU! THANK YOU! THANK YOU!
OMG wow !!!! It’s my first time doing pizza and I can’t believe how good this was and it’s keto pizza so I wasn’t expecting it to be amazing but holy moly! It was better than the pizza we ordered before we went on keto! Thanks so much 🙂
SO glad you enjoyed it! 🙂
I used wax paper and it was stuck to the bottom of my pizza crust. Should I have sprayed the paper first?
It was really good and I’ll make it again and hopefully no paper will be stuck on bottom.
You need to use parchment paper instead of wax paper. Once it bakes it doesn’t stick.
Parchment paper works like a charm!
I use parchment paper underneath and on top to roll out. Take off the top paper after rolling out, place my greased pizza pan over top and flip it over. Nothing sticks. Can’t do without parchment paper.
I would like to try this, but I’ve had a bad experience with almond flour and I don’t know if anyone else can chime in and let me know if this is normal. I bought a bag of almond flour on Amazon, from Oh Nuts, fine and blanched. It tastes terrible. Very noticeable, bitter, almost chemical flavor. I tried to bake a cake with it, some bread too. Everything has a horrible taste. Even my kids who eat everything were saying it was bad.
I went back to give it a bad review and Amazon had disabled reviews on the product.
Can anyone recommend a good brand to try before I give up on keto baking completely? (I don’t like coconut flour for pizza because it has too much coconut flavor.)
I like Natures Eats, Blue Diamond or Walmart brand
Costco almond flour never fails us and tastes great!
Is it 249 calories per slice? Or is that the calorie count for the whole pizza?
That is per slice!
How many carbs is just the crust without toppings? Thanks! It was delicious.
It’s just about the same since most of the carbs come from the crust.
can you freeze slices? how long does it keep?
That’s a great question? Has anyone replied to this yet? I want to know how it is as left overs the next day?
I would like to make this recipe for 3 adults do you suggest that I make the recipe amount times 3 or it will be better if I make them individually which means i repeat the recipe for 3 times.
You could make 3 crusts out of one recipe.
excellent recipe.
I added my own tweaks for those who grind their own almond flour with a coffee grinder.
2 1/2 cups of almond flour (milled in coffee grinder)
Add about a cup of shredded Parmesan
Rather than squash the mixture between two sheets of parchment, place it Directly on the stone or pizza sheet, and use one sheet of parchment over the top of it to roll. That seem to work better for me.
I did have success with the original recipe using my own hand ground/milled almond flour, but I found this worked a little better.
I’m getting mixed info in this pizza. I whole pizza crust is how much gram “net” carb? Have to stay under 20net gram carb. Calories are not an issue. About to try it today for me and my grandson. Thanks in advance for the info!
The whole crust is 24 net carbs and the serving would depend on how many slices you slice it into. We slice it into 8 slices which is about 3 net carbs per slice. Enjoy 🙂
Hi, I have a cuple o questions, did your pizza is larger than the original one, since you use 1.5 cups more than this recipe, its better to taste? thank you!
This was hands down the best fathead crust I’ve ever made. I used to follow a similar recipe religiously with different proportions of ingredients, but this one is definitely superior. The crunch was phenomenal and it taste like real pizza and no grittiness that I would sometimes get from almond flour. Thank you for sharing!
Thanks for taking the time to review!!
Awesome. Made a calzone by making another dough a putting it on top of the pizza. Delicious!
Great idea!
Perfect! I cooked the base on a pizza stone then flipped it after the 10 mins and let the other side go golden before adding toppings. It was yummy!
I made this recipe and I and my partner totally loved it. It was not soggy. I enjoyed the thincrust left more room for my delicious toppings.
Can someone tell me the approximate diameter this rolls out to at the instructed 1/4” thickness? I’m planning to make this tonight 😍
It should make a 12-14 inch pie.
Ok thank you! If I keep it that size will be more soggy? I made it last night but rolled it much larger than that and the crust was crispy and delicious – my husband loved it but I’d like a pizza with a thicker/softer but not soggy crust. I’ll give it a shot!
Found it really soggy any tip?
I reduce my sauce in a pan until there is no liquid left. Otherwise the pizza will be really soggy. Also if you put too many vegetables that are fresh, this can make your pizza soggy. You want to fry them up a little bit to get some of that liquid out.
I precook my crust and it doesn’t come out soggy.
Amazing- was so happy with the results. It doesn’t taste 100% like normal pizza but it’s close enough 🙂
Tried it last night and it was wonderful! My wife and I have missed having a tasty pizza since on the keto diet, but this one I’d GOOD!
I ordered extra books and paid for them haven’t reciieved them
UNBELIEVABLE! I can have pizza on keto again! My husband loves it, too! SO easy to make. THANK YOU!
This worked amazing my mom was craving pizza so I found this recipe and loved it! But I was wondering if it freezes well?
Do you bake the crust while it is on the parchment paper or do you remove the parchment paper prior to baking?
Leave it on the parchment paper. It’s designed for heat.
i left mine on underneath while baking and it stuck so i couldn’t get the paper off the pizza. Next time I will try spraying the paper with oil first.
Loved it delicious !!! One tip I put the dough in between two parchment papers and used a cold soda can to roll it out.
Can cheddar be used instead of mozzarella?
I haven’t tested it with cheddar but it should work!
Fabulous and GREAT taste!! I was impressed!
I was blown away, It was easy and my very picky son even enjoyed it. It a keeper, I’l be making this often. And it was super easy.
How many pieces would you recommend on keto
2-3 slices are still under 10g carbs which is still fine on keto as long as your total daily carbs are less than 20g total.
Can you premake it and freeze it
Yes! It works fine when frozen after spreading the base out or after cooking the whole pizza and re-heats well in the oven.
Also 20 grams is the minimum that everyone could get into keto depending on you body and genes and stuff like that you could even get in ketosis at 45g of daily carbs
This recipe is awesome, my non-keto friends loved it!! Regarding Nutrition facts, how much is ”1 slice”? 200 grams? Thanks!
Hubby and I made this for dinner tonight and it was absolutely delicious. We used basil pesto instead of tomato sauce topped with fresh basil and spicy italian sausage. One of the best keto recipes!
Out-Fn-Standing. Obviously not as good as my usual homemade dough, but when on a keto diet this recipe is A+. I think it might benefit from a few tweaks to suit my preferences, but overall it was great. Thanks for the recipe.
Is it as good as real pizza ??? I’m doing Adkins and I miss pizza lol
Omg I just made this for dinner, It was amazing!! Even though I used mixed Mexican cheese, still worked. Thank you so much for the recipe. Don’t need to miss out on pizza just because you’re on low carb 😄
used coconut flour as nut allergy in our house – way too dry… oh well we ate it!!
I think that was because of the flour you used since your allergic to the almond flour
How much coconut flour did you use? We have nut allergies here too.
I would use a 4:1 exchange to start. 1/4 cup of coconut flour instead of one cup of almond flour. I would think it would also require an additional egg. Coconut flour has a rather extreme absorption level and, although I think it tastes better, it will quickly dry out a recipe if you don’t use the right exchange and compensate with additional egg.